|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present during inspection. REPEAT
A certified manager must be present any time food is prepared or served. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple plates in hand sink basin at bar area. CDI - PIC removed. Do not use hand sinks for purposes other than hand washing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed upright double door cooler in kitchen area with ambient air temperature o 47f holding TCS foods including yogurt, cooked chicken, and sausage biscuits above 41f. See chart. CDI - items stored in cooler overnight discarded and items placed into unit today relocated to alternate cooler to chill back to 41f. Establishment has multiple other coolers holding less than 41f that are not in use and can be used in lieu of upright with high temperature. Do not store TCS foods in the upright cooler until it is repaired and verified to be holding TCS foods at 41f or lower.
Observed open almond milk and container of milk in bar reach in above 41f. CDI - items discarded. Ambient air temperature of unit less than 40f - do not allow TCS foods to sit out of refrigeration or leave cooler doors open for extended periods of time.
REPEAT - no escalation as items on breakfast bar at 41f or lower - cold holding items out of compliance identified in back of house and bar coolers only.
Due to staffing and continued issues related to COVID-19, facility operating under limited scope. Only pre-packaged heat and serve commercial items, yogurt, cereal, etc. available for breakfast service. No food prepared in house currently offered for breakfast service.
The Placery at the hotel lobby bar is not currently offering food service. Establishment is preparing chicken ceasar salad for afternoon lobby service and occasional offerings on weekends. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed open partially used package of cooked chicken and open in use container of almond milk PIC confirmed could be held more than 24 hours with no date mark. CDI - items discarded. All TCS foods which are opened or prepared and held longer that’s 24 hours must have a date mark. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed EcoCleaner tabs stored above coffee in dry storage room. CDI - relocated. Do not store chemicals above food items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in both the back of house area and in the bar area. Contact PCO for service. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of single service cups on floor in dry storage area. Store all items at least 6 inches off of floor to prevent contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on interior of upright freezer in kitchen area and spills, other residue on interior surfaces of cooler units need cleaning. |